Bake at 350 degrees until done. (Start checking after 20 minutes.) These can also be baked in donut pans or mini muffin pans.

Notes

UPDATE FROM AUTHOR: I made the recipe again, but I used 1 cup of honey for the sweetener instead of agave. (We really didn’t care for the taste of agave. We’ve been trying to eat more local honey to help with allergies, so this covers it!) Then instead of the 4 eggs, I replaced 2 of them with flax seed and water. I also added more applesauce. Instead of ⅔ cup, I used 2 heaping ⅓ cups. So I guess it was almost a full cup. It really helped with keeping the muffins moist. These were the best I’ve ever made them!

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Another update! I made the recipe again, but I used 1 cup of honey for the sweetener instead of agave. (We really didn’t care for the taste of agave. We’ve been trying to eat more local honey to help with allergies, so this covers it!) Then instead of the 4 eggs, I replaced 2 of them with flax seed and water. I also added more applesauce. Instead of 2/3 cup, I used 2 heaping 1/3 cups. So I guess it was almost a full cup. It really helped with keeping the muffins moist. These were the best I’ve ever made them! I’m also thinking they would be really good with raisins added in, but I don’t know if my kids would eat them.

SWEET, Shannon!! Thank you so much for the update! I can’t wait to make them again. I like that you tried it with honey this time too. The jury is still out on Agave, and I’m not so sure that it’s any healthier for you than local honey anyway.

I finally got around to playing with more substitutions. I did 2 eggs and 2 tbsp flax/4 tbsp water, instead of 4 eggs. I was hesitant to do all of the sugar for agave, since I read somewhere to not do that, so I went half and half. 3/4 cup sugar, 1/2 cup agave. The texture was really good, but I did notice the slight flavor change from the agave. My girls didn’t seem to notice, though! Next time I’ll try less sugar and see what happens. I need to gradually get them used to less sweetness. 🙂